Beetroot hommus

What's better than traditional hummus (or hommus)? Beetroot hummus! This simple, brilliantly pink dip is healthy & delicious. This recipe doesn't use tahini.

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Course: Snacks, desserts & condiments

Cuisine: Snacks and sweets

Keyword: beetroot, dip

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: cups

Calories: 907kcal

Author: Recipe adapted from Beet Hommus at [url href="http://www.onceuponacuttingboard.com/2011/09/beet-hummus.html"]Once Upon a Cutting Board[/url]

Ingredients

3 medium beetroots equal to 1 cup cooked and chopped
1 400 g 14oz can of chickpeas, drained and rinced
1 clove of garlic minced
1 tablespoons sesame seeds
2 tablespoon fresh lemon juice I used juice from a bottle
1 ½ teaspoon cumin
Pinch of salt
1 tablespoon olive oil
extra water

Instructions

Pre-heat the oven to 180C(356F) fan-forced and cook the beetroots, wrapped in aluminum foil for 40 minutes or until tender. Peel them then chop them into chunks.
Place everything except the water in the blender or food processor and whiz until smooth. Add water a little at a time to get it to the right consistency.
Refrigerate until cold then serve with biscuits, vegetables or fruit.

Notes

Nutritional information is for 1 cup.

Nutrition

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations